"Hank" wrote in message
...
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?

I never have clumpy or starchy rice. I also never soak my rice. For Spanish
rice, I don't exactly follow a recipe. If I am making it with ground beef,
I brown the beef first, then add the onion, pepper and whatever other
vegetables I am adding along with the rice and a splash or two of olive oil.
I cook until the vegetables begin to soften and the rice begins to brown.
Then I add the water, tomato sauce and other seasonings. Usually chili
powder and maybe some oregano. I use my big skillet to cook this in. Then
when it comes to a boil, I put on the lid, turn down the heat and cook for
20 minutes. Since I don't measure the liquid and just do it by looks, it
may need an additional 5 minutes if there is too much liquid and the rice
isn't soft enough. If so, I simply turn off the heat and leave the lid on.
This method never fails me unless I fail to put in enough liquid. I did do
that once.